4. Unroll phyllo and remove single sheet. Brush with butter and fold in half. Press into muffin cup on top of pecan mixture. Repeat with another sheet of phyllo and crisscross first sheet to cover sides of muffin opening allowing excess to hang over. Repeat 2 more times. Pour apple mixture into opening and cover with overhanging phyllo dough, brushing with butter after each fold. Brush top with butter.